Rich red wines are frequently cited as pairing well with rich red meats, like a good quality steak. But what about the vegos out there, we still like rich red wines so what should we cook to go with a delicious big red wine? Mushrooms.
The rich earthy flavours of mushrooms, particularly porcini, combined with the buttery texture of risotto make it a great dish to match with a big red wine.
I served this risotto with a bottle of Ten Miles East 2008 Wrattonbully Shiraz. Wrattonbully is a region of South Australia near the Coonawarra and is known for producing big reds. Wines from this region are best aged for at least five years before drinking.
Ingredients, to make mushroom risotto you will need:
- 1/3 cup dried mushrooms (finely chopped)
- 3 stock cubes (equiv 3 cups stock)
- ½ brown onion
- 4 cloves garlic
- 5C rice
- 2T vegetable oil
- 4 button mushrooms
- 1 field mushroom
- 40g butter
- Parmesan cheese
- Chopping board and knife
- Measuring cup and tablespoon
- Frypan or wok
- Spatula or stirring spoon
- Chop the dried mushrooms into smaller pieces, boil for 30 minutes with three stock cubes until completely cooked. Strain the mushrooms over a bowl to keep the liquid.
- Slice the fresh mushrooms and fry in butter. Set aside.
- Fry onion and garlic. Add some liquid from the mushrooms or beer to encourage the onion to caramelise
- Add the oil and rice. Cook for 1 minute
- Add 1 cup of mushroom liquid and stir until the liquid is absorbed. Then add all the mushrooms.
- Add ½ cup liquid at a time (stock until all used then water) stirring until absorbed. Stop when the rice is al dente, remove from heat, stir in 1/3C parmesan and serve.